There are many variations to these recipes, feel free to let your culinary creative juices flow and select your favorite ingredients to personalize the recipe to your own tastes.
Some of the more unique ingredients (such as rose water or edible silver foil) will be found easily in any Indian grocery store.
If you are using Splenda instead of sugar, the texture of your burfi may vary. Please use according to your own personal preference.
KAJU BURFI (Cashew Burfi)
Ingredients:
1 cup raw cashews
1 cup milk
¾ cup sugar (you can use Splenda), to taste
¼ cup ghee (or unsalted butter), melted
pinch of cardamom powder
2-3 drops rose water (optional)
edible silver foil for decoration (varakh), optional
2 tbsp pieces of toasted cashews for garnish, optional
METHOD:
Soak the cashews in the milk for a few hours (2-3 hours or more). Using a blender or food processor, blend the cashews and milk together into a fine thick paste adding more milk if needed.
In a deep skillet on medium low heat, add the cashew paste along with the sugar and keep stirring continuously. After 3-4 minutes, add the melted ghee slowly into the pan (in small increments) while stirring. At this point, add the cardamom powder and rose water (and saffron). Keep stirring until the mixture comes together forming a ball. Remove from the heat and allow to cool just slightly.
Spread evenly on a lightly greased (butter or cooking spray) baking sheet or tray. The thickness should be at least ¼ inch but no more than ½ inch thick. This is easy to do while the mixture is still warm. Decorate with edible silver foil (varakh) if desired or just garnish with a few pieces of toasted nuts and allow to cool. Cut into diamond shape pieces and refrigerate in an airtight container.
VARIATIONS:
You can add a pinch of saffron to this recipe to make Kesar Kaju Burfi (Saffron Cashew Burfi). Just soak about ¼ tsp of saffron strands in about 2 tbsp of milk and add to the pan during the cooking process.
You can also use different nuts such as pistachios (Pista Burfi), almonds (Badam Burfi) or combinations of your favorite nuts.
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MANGO BURFI
Ingredients:
2 cups of mango pulp (good quality canned mango pulp is fine)
1.5 cups of sugar (you can use Splenda), to taste
2 cups ricotta cheese
2 tbsp ghee (or unsalted butter)
½ tsp cardamom powder
pinch of saffron (optional)
2-3 drops vanilla extract (optional)
1 tbsp chopped pistachios for garnish
METHOD:
If you are using canned mango pulp, you may need to use less sugar. Check the ratio for your own personal sweetness preference.
In a saucepan on medium low heat, combine the mango pulp with the sugar. Stir to dissolve the sugar completely and let cook until reduced by half. It should be a thick pulp, almost a paste like consistency.
In a deep skillet on medium low heat, add the ghee and when melted, add the ricotta cheese. Keep stirring and let cook until all of the liquid has evaporated and the consistency is smooth yet still moist. The mixture should however, not be sticky. Then add the mango/sugar mixture and mix well to combine. Keep stirring and then add the cardamom powder, saffron and vanilla. Stir to combine and remove from the heat and allow to cool just slightly.
Spread evenly on a lightly greased (butter or cooking spray) baking sheet or tray. The thickness should be at least ¼ inch but no more than ½ inch thick. This is easy to do while the mixture is still warm. Decorate with chopped pistachios and allow to cool. Cut into diamond shape pieces and refrigerate in an airtight container.
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COCONUT BURFI
Ingredients:
2 cups grated coconut (you can use desiccated, just make sure it is unsweetened)
½ cup sugar (you can use Splenda), to taste
1, 14 oz can sweetened condensed milk
pinch of cardamom powder
2 tbsp toasted coconut flakes for garnish
METHOD:
In a small dry skillet on very low heat, lightly toast 2 tbsp of coconut flakes until golden brown. Remove from the skillet immediately and set aside until needed. This will be used for the garnish.
Since the condensed milk is already sweetened, you may not need to use any sugar. This is a personal preference depending on your level of desired sweetness.
In a saucepan on medium low heat, add the condensed milk and the sugar. Stir well and allow the sugar to dissolve. Add the coconut, stir well to combine and let cook until all the liquid has been absorbed and the coconut starts clumping together. Keep stirring continuously so the mixture does not burn. Add the cardamom powder, remove from the heat and allow to cool just slightly.
Spread evenly on a lightly greased (butter or cooking spray) baking sheet or tray. The thickness should be at least ¼ inch but no more than ½ inch thick. This is easy to do while the mixture is still warm. Decorate with the toasted coconut flakes and allow to cool. Cut into diamond shape pieces and refrigerate in an airtight container.
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